Lychee Shrimp in Tomato Sauce

Name: Lychee Shrimp in Tomato Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g shrimp; 5 capsules litchi; 20g ketchup; a little salt; 5g Sugar; a little Egg white; a little starch; 1 Green onions; 1 small piece ginger

by Luo Shengtang

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Dear friends, I’m back for the time being. Recently, my eyes have improved a bit. When I looked at the calendar, I hadn’t cooked for two months. So yesterday I took the time to tinker with a dish for everyone, otherwise I’m afraid you will forget it.
I have always thought that this disease is far away from me. In fact, it happened in an instant, but it takes at least three months to send it away. It is even possible for half a year and a year. Is it terrible? The last thing to say is that it's easy to commit if you get it, try not to be too tired, try not to drink and smoke, I'm fucking into the empty door. . . . . Fortunately, I didn't reboot. . . . . .

Ingredients

300g Shrimp
5 capsules Litchi
20g Ketchup
a little Salt
5g Sugar
a little Egg White
a little Starch
1 Green Onions
1 small piece Ginger

Lychee Shrimp in Tomato Sauce

1. Prepare all ingredients

2. Peel the shrimp and head, pick the shrimp glands and wash them, dry them with a cloth, put a little salt and grab evenly, put a little egg white to grab evenly, and finally put a little dry starch to grab evenly and refrigerate for later

3. Slice the green onion, shred the ginger and put it in a bowl, pour water and soak the green onion and ginger flat for 20 minutes to become green onion and ginger water

4. Peel the lychees and divide them into two halves. Just heat them with boiling water before cooking.

5. Cook more oil in the pot, heat to 50% heat, put the shrimps on medium heat and slide for half a minute until they are 80% mature.

6. Pour out the oil in the pan, leave the bottom oil, and stir-fry the tomato sauce for half a minute

7. Then pour a little green onion and ginger water, add salt and sugar to a boil

8. Put the lychees and shrimps in a pot and stir-fry evenly over high heat. Pour a little hot oil and leave the pot.

Tips:
1. It is best to use fresh shrimp to peel by yourself, the frozen shrimp outside is not good;
2. When marinating the shrimp, be sure to wipe the surface dry with a cloth, otherwise the soup will be the same as if it is not marinated;
3. Using green onion and ginger water can replace cooking wine, and it also has the effect of improving fragrance;
4. The temperature of the shrimp oil should not be too high, even 40% hot, otherwise the taste of the shrimp will become soft;
5. The taste of this dish is salty and sweet with a slight tomato taste. I personally feel that it can no longer be made into sweet and sour taste, because the lychee itself is very sweet and sour. If the juice is sweet and sour, it will be too greasy, so it is not necessary to put it vinegar;
6. Be careful when adding the onion and ginger water to the ketchup after frying. Just put a little bit of it. As long as you feel that you can wrap the ingredients in one layer, if you feel juicy, then you need to hook a little bit of gorgon, but the action Be fast, the shrimp can't be fried for a long time, and the taste will deteriorate.